Tahini ice cream
A good starter, together with some vegetable puree or vegetable jelly; also goes well with vegetable soups. Less sticky than hummus.
Ingredients
- 125g tahini paste
- 125g honey
- 500ml whole milk
- 250ml double cream
- 2 egg yolks
Method
- Gently heat tahini paste and honey in saucepan until honey dissolves, whisk in milk and cream. In a separate bowl, whisk the egg yolks and add a little of the warm tahini mixture , mix well. Add back to the rest of the tahini mixture in the saucepan, then gently heat while stirring until mixture has thickened (do not overheat). Put aside to cool, then freeze in a shallow dish, stirring occasionally until completely frozen. Move from freezer to fridge for ca. 30 minutes before serving.